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The Staff Canteen
United Kingdom
Приєднався 11 лис 2008
A channel dedicated to creating video content and podcasts for professional Chefs and food lovers, packed with world class chef recipes and features the worlds greatest chefs cooking and sharing their food knowledge and skill base from their kitchens, we hope you enjoy it and can learn and develop from it! Please feel free to subscribe Please take a minute to visit our website www.thestaffcanteen.com/
Beef Tartare dish from 5 star hotel The Nici created by Head Chef Ian Gibbs
Watch head chef Ian Gibbs at 5 star hotel The Nici in Bournemouth create a beef tartare dish. The dish features a sesame prawn toast to add texture as well as a British Lion Egg yolk for richness.
Did you know British Lion Egg products can support a good food hygiene rating? #AskForTheLion 🍳
Find more info here: www.egginfo.co.uk/british-lion-eggs
The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
www.thestaffcanteen.com
Stay updated and download Chef+ app by The Staff Canteen!
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Come and join us here!
Twitter: CanteenTweets
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Did you know British Lion Egg products can support a good food hygiene rating? #AskForTheLion 🍳
Find more info here: www.egginfo.co.uk/british-lion-eggs
The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
www.thestaffcanteen.com
Stay updated and download Chef+ app by The Staff Canteen!
Apple (IOS): apps.apple.com/gb/app/chef-plus/id1598151756
Android: play.google.com/store/apps/details?id=com.thestaffcanteen.app&gl=GB
Come and join us here!
Twitter: CanteenTweets
Facebook: thestaffcanteen
Instagram: thestaffcanteen
Переглядів: 567
Відео
What it takes to hold a Michelin Star for 25 years with Galton Blackiston at Morston Hall
Переглядів 1,8 тис.6 годин тому
Michelin starred restaurant Morston Hall, overseen by Norfolk-born chef Galton Blackiston is celebrating 25 years of holding a Michelin star. This restaurant with rooms prides itself on sourcing some of the world's finest produce to craft simple and elegant dishes. A highlight of the menu is Galton's timeless crab tart, which has been a staple since 1997. Why not follow Galton here: www.thestaf...
Michelin Star pigeon recipe at Norwich's Only Michelin Star restaurant STORE at Stoke Mill
Переглядів 4,1 тис.18 годин тому
Watch Michelin star Chef Liam Nichols create a fine dining pigeon dish with confit swede, braised carrot, and celeriac puree. This dish features a unique sausage made from pigeon neck, filled with a rich mix of pigeon meat and stuffing. It beautifully showcases the pigeon that is sourced from Loire valley in France. Why not follow Liam here: www.thestaffcanteen.com/users/Liam-Nichols/6416b1c58b...
Michelin Star lobster and confit tomato recipe from Morston Hall
Head Chef Ryan Gibson of Michelin-starred Morston Hall creates a Poached Brancaster lobster with confit yellow, orange and red tomatoes, green tomato tartare, shellfish bisque, tomato ponzu gel and lobster oil. Why not follow Galton here: www.thestaffcanteen.com/users/galton-blackiston/5db6b964342b00004c0115a0#/ Be inspired by his recipes here: www.thestaffcanteen.com/users/galton-blackiston/5d...
Galton Blackiston creates a Michelin-starred summer berry pastry Mille Feuille
Michelin-starred chef Galton Blackiston crafts a Mille Feuille of summer fruits featuring inverted puff pastry and locally grown berries. This dessert, made with layers of Galton's inverted puff pastry is garnished with flowers and lemon verbena picked from the on-site garden. Why not follow Galton here: www.thestaffcanteen.com/users/galton-blackiston/5db6b964342b00004c0115a0#/ Be inspired by h...
Norwich's only Michelin-starred restaurant features a beetroot salad recipe in STORE at Stoke Mill
Переглядів 2,4 тис.23 години тому
Chef Liam Nichols from Michelin-starred STORE at Stoke Mill creates a glazed beetroot with cheese curd, nuts and seeds, and tarragon emulsion. The dish features beetroot that is grown on site with cheese curd that is sourced from a local farm. Liam also speaks about how he went from running a takeaway business to a fine dining Michelin-starred restaurant. Why not follow Liam here: www.thestaffc...
Michelin Star scallop, tomato and XO dish created by Chef Jean Delport at Restaurant Interlude
Переглядів 2,2 тис.День тому
Watch Executive Chef at Michelin Starred and Green Starred Restaurant Interlude, Jean Delport, create a hand dived scallop, Nutbourne tomato and XO dish. Using one of his favourite spring / summer local ingredients, Jean utilised a wide range of local Nutbourne tomatoes across this dish. Paired up with hand dived British scallops, alongside Interlude's home-made XO sauce, this dish pays homage ...
Michelin Star Traditional South African Bread Course by Chef Jean Delport at Interlude
Переглядів 1,9 тис.День тому
Watch Executive Chef at Michelin Starred and Green Starred restaurant Interlude, Jean Delport, create a traditional South African harvest style bread, called Mosbolletjies, with home cultured butter and wild seeds. Jean put a twist on the bread with a few nods to the Leonardslee Lakes & Gardens, in which the restaurant is located. Various butters and condiments bring the bread to life and showc...
The Story Behind One of the Most Sustainable Michelin Star Restaurants in the UK
Переглядів 2,5 тис.14 днів тому
Holding both a Michelin Star and a Michelin Green Star, watch Executive Chef Jean Delport create a stunning Beef Tartare and nettle dish. Interlude's dining experience presents a multi-course menu that changes with the seasons with ingredients foraged directly from the 240-acre Grade I listed Leonardslee Lakes & Gardens. Located in the heart of the Sussex countryside, Interlude restaurant stand...
POV Experience at Michelin Star Restaurant Pétrus by Gordon Ramsay
Переглядів 2,1 тис.14 днів тому
POV Experience at Michelin Star Restaurant Pétrus by Gordon Ramsay
Roast Monkfish, Lobster and Borlotti Bean Stew Recipe
Переглядів 1,6 тис.14 днів тому
Roast Monkfish, Lobster and Borlotti Bean Stew Recipe
Chef Tom Scade's British Cod with Peas, Baby Gem, and New Potatoes Recipe at The Vineyard
Переглядів 2,7 тис.21 день тому
Chef Tom Scade's British Cod with Peas, Baby Gem, and New Potatoes Recipe at The Vineyard
Michelin Star Dover Sole at Pétrus by Gordon Ramsay created by Chef Orson Vergnaud
Переглядів 86 тис.28 днів тому
Michelin Star Dover Sole at Pétrus by Gordon Ramsay created by Chef Orson Vergnaud
Portland crab tart with British Lion Eggs by Chris Davies | Hartnett Holder & Co at Lime Wood Hotel
Переглядів 1,9 тис.28 днів тому
Portland crab tart with British Lion Eggs by Chris Davies | Hartnett Holder & Co at Lime Wood Hotel
Gourmet Wye Valley Asparagus Recipe by Chef Tom Scade at 5 star The Vineyard
Переглядів 3,7 тис.28 днів тому
Gourmet Wye Valley Asparagus Recipe by Chef Tom Scade at 5 star The Vineyard
Michelin Star Chef Orson Vergnaud Discusses Pétrus by Gordon Ramsay and Crafts a Signature Lamb Dish
Переглядів 10 тис.Місяць тому
Michelin Star Chef Orson Vergnaud Discusses Pétrus by Gordon Ramsay and Crafts a Signature Lamb Dish
Chef Stuart Ralston from LYLA creates a Dry Aged Turbot, Jerusalem Artichoke, Vin Blanc, N25 recipe
Переглядів 1,9 тис.Місяць тому
Chef Stuart Ralston from LYLA creates a Dry Aged Turbot, Jerusalem Artichoke, Vin Blanc, N25 recipe
Michelin Star Crepe Suzette dish at the 5-Star Ritz London by Luigi Cagnin tableside service
Переглядів 6 тис.Місяць тому
Michelin Star Crepe Suzette dish at the 5-Star Ritz London by Luigi Cagnin tableside service
Chef Tom Scade talks tacos wine pairing with food and multi sensory dining at The Vineyard
Переглядів 988Місяць тому
Chef Tom Scade talks tacos wine pairing with food and multi sensory dining at The Vineyard
Chef Stuart Ralston at LYLA creates a Scottish Langoustine, burnt apple, sorrel recipe
Переглядів 2,1 тис.Місяць тому
Chef Stuart Ralston at LYLA creates a Scottish Langoustine, burnt apple, sorrel recipe
Michelin Star Tableside Pigeon a la Presse at 5 Star The Ritz London by Luigi Cagnin
Переглядів 25 тис.Місяць тому
Michelin Star Tableside Pigeon a la Presse at 5 Star The Ritz London by Luigi Cagnin
Michelin Star Japanese rice pudding created by Chef Ollie Bridgwater in SOURCE at Gilpin Hotel
Переглядів 2,5 тис.Місяць тому
Michelin Star Japanese rice pudding created by Chef Ollie Bridgwater in SOURCE at Gilpin Hotel
Two Michelin Star Chef Francesco Dibenedetto's apple dessert at Brooklands by Claude Bosi
Переглядів 1,7 тис.Місяць тому
Two Michelin Star Chef Francesco Dibenedetto's apple dessert at Brooklands by Claude Bosi
Mike Naidoo from Catch at the Old Fish Market creates a warm salad of Portland crab recipe
Переглядів 1,3 тис.Місяць тому
Mike Naidoo from Catch at the Old Fish Market creates a warm salad of Portland crab recipe
Stuart Ralston, Chef and Owner of LYLA, on building a restaurant from the ground up
Переглядів 802Місяць тому
Stuart Ralston, Chef and Owner of LYLA, on building a restaurant from the ground up
Michelin Star scallop dish created by Chef Ollie Bridgwater in SOURCE at Gilpin Hotel
Переглядів 3,7 тис.Місяць тому
Michelin Star scallop dish created by Chef Ollie Bridgwater in SOURCE at Gilpin Hotel
Two Michelin Star Dorset snails dish at Brooklands by Claude Bosi with Chef Francesco Dibenedetto
Переглядів 1,9 тис.Місяць тому
Two Michelin Star Dorset snails dish at Brooklands by Claude Bosi with Chef Francesco Dibenedetto
Chef Mike Naidoo at Catch at the Old Fish Market, The Times "Best Restaurant in the World"
Переглядів 1 тис.Місяць тому
Chef Mike Naidoo at Catch at the Old Fish Market, The Times "Best Restaurant in the World"
Chef Elliot Hill from Arkle at The Chester Grosvenor creates Welsh Five Minute Potatoes
Переглядів 919Місяць тому
Chef Elliot Hill from Arkle at The Chester Grosvenor creates Welsh Five Minute Potatoes
Wild garlic custard with morels and hay created with British Lion Eggs by Chef Jan Bretschneider
Переглядів 8852 місяці тому
Wild garlic custard with morels and hay created with British Lion Eggs by Chef Jan Bretschneider
What knife is that ?
all that effort and then throw raw egg on top....LOL
Which is the point of the video LOL 😝
❤❤❤
I want more chef Galton features 😊😊😊
We agree
He seems like such a nice man, it must be a real privilege to be able to learn from him
He’s a #legend
Beautiful energy from this guy.
Couldn't agree more!
Love my dried herbs
Need more of him
He's oldschool isn't he
He’s amazing ❤️
I wish I was as cool as Galton! Love it when he is on Saturday Kitchen.
Its mad that Galtoj never got a TV show, absolutely made for the camera
Never too late to start!
Showing my age now, my first experience of Galtons cooking was at Miller Howe during the Tovey years. Wow, must be about 40 years ago...Jeeeeeesus.
Seems a top top bloke ... congrats on your success
Sure is!
What a thoroughly nice bloke Mr Blackiston is, and the food looks amazing, here is to many more Michelin Stars.
Mr. Blackiston is one of the true dark horses of Modern British Cuisine. Little flair, gets truly excited for superb quality ingredients cooked simply and has amassed what can only be considered a true vault of knowledge over the years. Any recognition he now gets in the mainstream is truly deserved.
Couldn't of said it any better!
Only half a scallop? Jesus
It’s a 23 course menu FYI 😊
A little tickle with the sausage glaze - food porn
Looks and sounds SOOOOO goooooood 😮
Glad you enjoyed it ❤️
You are the best
Indeed she is 🙌🏻
bro are you ok? you really cooked this to the max
To the max????
@@Thestaffcanteen like he sacrificed his life for it lol, it's a great dish
I’m getting real Paul Ainsworth vibes from him
That’s an interesting comparison Paul is a legend of course
Legend
This recipe was amazing. Used normal asparagus and just gently poached instead of sous vide and the clarified butter water bath but turned out great. Didn't have the caviar and all those fancy decorations, but still tasted great!
Amazing so glad this video helped ❤️
People saying this is not enough don't know the 11 other parts of the meal 😂😂❤
11 parts and im still hungry
Yup 😂
700 dollars pls
We don’t think so…..😉
yes a single carrot with truffle, fine dinning at its best.
You missed the pigeon 🫨
This comment section is full of idiots ngl lol. It’s fine dining, you eat multiple dishes throughout the night, including bread, soup and salads etc. Saying stuff like “I’d have to eat before and after the meal” just shows you’re dumb and poor 🤷♂️
Hate this type of cooking. I worked as a chef for 20 years. Won two regional competitions and earned a Rosette Star at 2 restaurants. Never once did i charge £100 for 80 grams of food!! My dishes tasted absolutely amazing and when you got up to leave you were full. You know you've just ate a great amount of food and the bill was expensive, but not ridiculous. How anyone can say this type of cooking is professional is beyond me. It's a scam.
most would say art and arts are usualy expensive.
Interesting opinion! What is a rosette star???
@@Thestaffcanteen Rosette are part of the AA awards programme. They're given out to restaurants that make exceptional food and create great dining experiences. It's like a Michelin Star but for more traditional food. You should know that if you are a chef??
We know what a rosette is, and what a Michelin star is. We didn’t know, was what a Rosette star was 😉 Michelin is renowned by Chefs the AA is not 😉
@@Thestaffcanteen The Michelin is for Gordon Ramsay type cooking. Which is far removed from what traditional food it. Rosette is designed for comfort food that surpasses conventional quality. A Rosette can be called a star as it comes with a star rating from AA. It's also a great achievement for a restaurant to be awarded a rosette as it means their restaurant is well above typical standards. Not just that but it also means the chefs have used exceptional quality local produce that is prepared and cooked to an extremely high standard. Getting a Michelin star requires excessive amounts of money and usually it's awarded for the dining experience, as in what the restaurant is like rather than the food. Also, there's a lot of shadow on Michelin, because most of the restaurants awarded it are intertwined and usually have similar if not the same advocates. As in MPW got Gordon Ramsay his first star, that is well documented. Michelin doesn't cater to ordinary decent people. It's applied to food that ist ridiculously and unnecessarily expensive
Bro wanna charge £££££ for this tiny mouthful
There are 7-other courses
Is this the starter to a 47 course meal or sumit 😂
Could be……
This is like a tenth of a meal
Reckon it’s more than that 🤔
@@Thestaffcanteen not more than a fifth
Not a full meal, part of a taster menu I reckon. Lots of traditional food around the world comes in little bits so why not high end mumbo jumbo?
Bruh im pmsl, No ones getting the humour at all 😂
We did 🌭
A mouthful.
Woozers you have a big mouth….. 😂
It’s probably a dish in a 5+ course meal. They usually are whenever you see a fine dining dish with barely anything on the plate, you’re meant to eat multiple dishes
@@Thestaffcanteen and you have pixie food.
@@CactusBrannigan I am aware of this, but I'd rather have 3 substantial courses.. Each to their own.
Soo i eat before and after going here ?
You’d be very full 🤔
@@Thestaffcanteenyou’d need 50 plates of your slop to be full
clown food
Thats £300 please. Not a real meal
Have you been? Where does £300 come from 😂
It’s not a meal, it’s 1 course from a meal. Are you genuinely that clueless about restaurants?
@@CactusBranniganyeah all these broke schmucks being haters, have never left a fine dining restaurant less than absolutely stuffed. Can’t even get wine pairings cause that’s too much for me to eat and drink
That's not food How much did u charge for that shite
Think it is food personally 🤔
It’s not much
A braised carrot? So it’s just a boiled carrot…
No, it’s a “braised” carrot 😊
You know braising is very different than boiling right?
@@cultfrenzy6737 ah yes “very different” in braising you’re submerging in liquid to cook something, in boiling you’re, um… Yeah, “very different” totally agree! Literal night and day difference there!
@@ad1170i’m not sure you know what braising is
Oh dear lol
Ducks the rest of it??
It’s pigeon not duck
Japanese food cooked by frenchman in englishman kitchen
Japanese????
Well done Liam, great job
Agree
❤
Amazing
Thank you for the comment 🙌🏻
❤
Seems like an arsehole
Wonderful. I wonder if could find a source for French pigeons in Finland..
Sure you could they’re from Anjou is the Loire valley
He's extremely likable !
Agree!
what happens to the other pigeon breast?
It gets used 😊
Shame it didn't get put on the plate with the other piece. It might have made a decent portion
@@AndrewDeubert this is an 8-course tasting menu 😊
@@Thestaffcanteen are, that makes sense, you don't want to fill them up too much
Why keep the fkin head?? One step away from China at this point, disgusting... Sure it takes good though..
Liam needs his own TV show, he's brilliant on camera
Never read truer words!